http://www.legislation.gov.uk/id/eur/1996/1676

ANNEX IV

‘ANNEX 77STANDARD RATES OF YIELD
Import goods
Numerical order
Compensating products
Quantity of compensating products for each 100 kg of imported goods (kg)9
CN code
Description
Code8
Description
(1)
(2)
(3)
(4)
(5)
0407 00 30
Eggs in shell
1
0408 99 80
(a)
Eggs, not in shell, liquid or frozen
86,00
ex 0511 90 80
(b)
Shells
12,00
2
0408 19 81
and
0408 19 89
(a)
Egg yolks, liquid or frozen
33,00
3502 19 90
(b)
Ovalbumin, liquid or frozen
53,00
ex 0511 99 80
(c)
Shells
12,00
3
0408 91 80
(a)
Eggs, not in shell, dried
22,10
ex 0511 99 80
(b)
Shells
12,00
4
0408 11 80
(a)
Egg yolks, dried
15,40
3502 11 90
(b)
Ovalbumin, dried (in crystals)
7,40
ex 0511 99 80
(c)
Shells
12,00
5
0408 11 80
(a)
Egg yolks, dried
15,40
3502 11 90
(b)
Ovalbumin, dried (in another form)
6,50
ex 0511 99 80
(c)
Shells
12,00
0408 99 80
Eggs, not in shell, liquid or frozen
6
0408 91 80
Eggs, not in shell, dried
25,70
0408 19 81
and
0408 19 89
Egg yolks, liquid or frozen
7
0408 11 80
Egg yolks, dried
46,60
ex 1001 90 99
Common wheat
8
1101 00 15
(100)
(a)
Common wheat flour having by weight on the dry product an ash content not exceeding 0,60 %
73,00
ex 2302 30 10
(b)
Bran
22,50
ex 2302 30 90
(c)
Sharps
2,50
9
1101 00 15
(130)
(a)
Common wheat flour having by weight on the dry product an ash content exceeding 0,60 % but not exceeding 0,90 %
78,13
ex 2302 30 10
(b)
Bran
20,00
10
1101 00 15
(150)
(a)
Common wheat flour having by weight on the dry product an ash content exceeding 0,90 % but not exceeding 1,10 %
84,75
ex 2302 30 10
(b)
Bran
13,25
11
1101 00 15
(170)
(a)
Common wheat flour having by weight on the dry product an ash content exceeding 1,10 % but not exceeding 1,65 %
91,75
ex 2302 30 10
(b)
Bran
6,25
12
1101 00 15
(180)
Common wheat flour having by weight on the dry product an ash content exceeding 1,65 % but not exceeding 1,90 %
98,03
13
1104 29 11
Hulled wheat (shelled or husked) whether or not sliced or kibbled10
98,04
14
1107 10 11
(a)
Malt, unroasted, obtained from wheat, in the form of flour
56,18
ex 1001 90 99
(b)
Not-germinated common wheat
1,00
ex 2302 30 10
(c)
Bran
19,00
ex 2302 30
(d)
Rootlets
3,50
15
1107 10 19
(a)
Malt, unroasted, obtained from wheat, in a form other than of flour
75,19
ex 1001 90 99
(b)
Not-germinated common wheat
1,00
ex 2302 30
(c)
Rootlets
3,50
16
1108 11 00
(a)
Wheat starch
45,46
1109 00 00
(b)
Wheat gluten
7,50
ex 2302 30 10
(c)
Bran
25,50
ex 2303 10 90
(d)
Residues of starch manufacture
12,00
1001 10 00
Durum wheat
17
11 031 110
(a)
Cereal meal ‘Couscous’11
50,00
11 031 110
(b)
Cereal groats and cereal meal with an ash content, referred to dry matter, of 0,95 % or more but less than 1,30 % by weight
17,00
11 010 011
(c)
Flour
8,00
ex 23 023 010
(d)
Bran
20,00
18
11 031 110
(a)
Cereal groats and cereal meal with an ash content, referred to dry matter, of less than 0,95 % by weight
60,00
11 010 011
(b)
Flour
15,00
ex 2302 30 10
(c)
Bran
20,00
19
1103 11 10
(a)
Cereal groats and cereal meal with an ash content, referred to dry matter, of 0,95 % or more but less than 1,30 % by weight
67,00
1101 00 11
(b)
Flour
8,00
ex 2302 30 10
(c)
Bran
20,00
20
1103 11 10
(a)
Cereal groats and cereal meals with an ash content, referred to dry matter, of 1,30 % or more by weight
75,00
ex 2302 30 10
(b)
Bran
20,00
21
ex 1902 19 10
(a)
Pasta, containing no eggs and no common wheat flour or meal, with an ash content in the dry matter not exceeding 0,95 % by weight
62,50
1101 00 11
(b)
Flour
13,70
ex 2302 30 10
(c)
Bran
18,70
22
ex 1902 19 10
(a)
Pasta, containing no eggs and no common wheat flour or meal, with an ash content in the dry matter of more than 0,95 % but not exeeding 1,10 % by weight
66,67
1101 00 11
(b)
Flour
8,00
ex 2302 30 10
(c)
Bran
20,00
23
ex 1902 19 10
(a)
Pasta, containing no eggs and no common wheat flour or meal, with an ash content in the dry matter of more than 1,10 % but not exceeding 1,30 % by weight
71,43
1101 00 11
(b)
Flour
3,92
ex 2302 30 10
(c)
Bran
19,64
24
ex 1902 19 10
(a)
Pasta, containing no eggs and no common wheat flour or meal, with an ash content, in the dry matter, of more than 1,30 %
79,36
ex 2302 30 10
(b)
Bran
15,00
25
ex 1902 11 00
(a)
Pasta, containing eggs but no common wheat flour or meal, with an ash content, in the dry matter, not exceeding 0,95 % by weight12
12
1101 00 11
(b)
Flour
13,70
ex 2302 30 10
(c)
Bran
18,70
26
ex 1902 11 00
(a)
Pasta, containing eggs but no common wheat flour or meal, with an ash content, in the dry matter of more than 0,95 % but not exeeding 1,10 % by weight12
12
1101 00 11
(b)
Flour
8,00
ex 2302 30 10
(c)
Bran
20,00
27
ex 1902 11 00
(a)
Pasta, containing eggs but no common wheat flour or meal, with an ash content, in the dry matter, of more than 1,10 % but not exceeding 1,30 % by weight12
12
1101 00 11
(b)
Flour
3,92
ex 2302 30 10
(c)
Bran
19,64
28
ex 1902 11 00
(a)
Pasta, containing eggs but no common wheat flour or meal, with an ash content, in the dry matter of 1,30 % or more by weight12
12
ex 2302 30 10
(c)
Bran
15,00
1003 00 90
Barley
29
ex 1102 90 10
(100)
(a)
Barley flour, or an ash content, referred to dry matter, not exceeding 0,9 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,9 % by weight
66,67
ex 2302 40 10
(b)
Bran
10,00
ex 2302 40 90
(c)
Sharps
21,50
30
ex 1103 19 30
(100)
(a)
Barley groats and meal, of an ash content, referred to dry matter, not exceeding 1 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,9 % by weight
64,52
1102 90 10
(b)
Barley flour
2,00
ex 2302 40 10
(c)
Bran
10,00
ex 2302 40 90
(d)
Sharps
21,50
31
ex 1104 21 10
(100)
(a)
Hulled (shelled or husked) barley, of an ash content, referred to dry matter, not exceeding 1 % by weight and of a crude fibre vontent, referred to dry matter, not exceeding 0,9 % by weight10
66,67
ex 2302 40 10
(b)
Bran
10,00
ex 2302 40 90
(c)
Sharps
21,50
32
ex 1104 21 30
(100)
(a)
Hulled and sliced or kibbled barley, of an ash content, referred to dry matter, not exceeding 1 % by weight an of a crude fibre content, referred to dry matter, not exceeding 0,9 % by weight (“Griitze” or “Grutten”)10
66,67
ex 2302 40 10
(b)
Bran
10,00
ex 2302 40 90
(c)
Sharps
21,50
33
ex 1104 21 50
(100)
(a)
Pearled barley13, of an ash content, referred to dry matter, not exceeding 1 % by weight (without talc) — First category
50,00
ex 2302 40 10
(b)
Bran
20,00
ex 2302 40 90
(c)
Sharps
27,50
34
ex 1104 21 50
(300)
(a)
Pearled barley (6), of an ash content, referred to dry matter, not exceeding 1 % by weight (without talc) — Second category
62,50
ex 2302 40 10
(b)
Bran
20,00
ex 2302 40 90
(c)
Sharps
15,00
35
ex 1104 11 90
(a)
Flaked barley, of an ash content, referred to dry matter, not exceeding 1 % by weight and a crude fibre content, referred to dry matter, not exceeding 0,9 % by weight
66,67
ex 2302 40 10
(b)
Bran
10,00
ex 2302 40 90
(c)
Sharps
21,33
36
ex 1107 10 91
(a)
Barley malt, unroasted, in the form of flour
56,18
ex 1003 00 90
(b)
Barley, not germinated
1,00
ex 2302 40 10
(c)
Bran
19,00
ex 2302 40
(d)
Rootlets
3,50
37
1107 10 99
(a)
Barley malt, unroasted
76,92
ex 1003 00 90
(b)
Barley, not germinated
1,00
ex 2302 40
(c)
Rootlets
3,50
38
1107 20 00
(a)
Malt, roasted
64,52
ex 1103 00 90
(b)
Barley, not germinated
1,00
ex 2302 40
(c)
Rootlets
3,50
1004 00 00
Oats
39
ex 1102 90 30
(100)
(a)
Oat flour, of an ash content, referred to dry matter, not exceeding 2,3 % by weight, of a crude fibre content, referred to dry matter, not exceeding 1,8 % by weight, of a moisture content not exceeding 11 % by weight and of which the peroxydase is virtually inactivated
55,56
ex 2302 40 10
(b)
Bran
33,00
ex 2302 40 90
(c)
Sharps
7,50
40
ex 1103 12 00
(100)
(a)
Oat groats and meal, of an ash content, referred to dry matter, not exceeding 2,3 % by weight of a tegument content not exceeding 0,1 % by weight, of a moisture content not exceeding 11 % by weight and of which the peroxydase is virtually inactivated
55,56
1102 90 30
(b)
Flour
2,00
ex 2302 40 10
(c)
Bran
33,00
ex 2302 40 90
(d)
Sharps
7,50
41
ex 1104 22 92
Clipped oats
98,04
42
ex 1104 22 20
(100)
(a)
Hulled (shelled or husked) oats, of an ash content, referred to dry matter, not exceeding 2,3 % by weight, of a tegument content not exceeding 0,5 % by weight, of a moisture content not exceeding 11 % by weight and of which the peroxydase is virtually inactivated10
62,50
ex 2302 40 10
(b)
Bran
33,00
43
ex 1104 22 30
(100)
(a)
Hulled and sliced or kibbled oats, of an ash content, referred to dry matter, not exceeding 2,3 % by weight, of a tegument content not exceeding 0,1 % by weight, of a moisture content not exceeding 11 % by weight and of which the peroxydase is virtually inactivated (“Grütze” or “Grutten”)10
58,82
ex 2302 40 10
(b)
Bran
33,00
ex 2302 40 90
(c)
Sharps
3,50
44
ex 1104 12 90
(100)
(a)
Flaked oats, of an ash content, referred to dry matter, not exceeding 2,3 % by weight, of a tegument content not exceeding 0,1 % by weight, of a moisture content not exceeding 12 % by weight and of which the peroxydase is virtually inactivated
50,00
ex 2302 40 10
(b)
Bran
33,00
ex 2302 40 90
(c)
Sharps
13,00
45
ex 1104 12 90
(300)
(a)
Flaked oats, of an ash content, referred to dry matter, not exceeding 2,3 % by weight, of a tegument content exceeding 0,1 % but not exceeding 1,5 % by weight, of a moisture content not exceeding 12 % by weight and of which the peroxydase is virtually inactivated
62,50
ex 2302 40 10
(b)
Bran
33,00
1005 90 00
Maize, other
46
ex 1102 20 10
(100)
(a)
Maize flour, of a fat content, referred to dry matter, not exceeding 1,3 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,8 % by weight
71,43
ex 1104 30 90
(b)
Maize germ
12,00
ex 2302 10 10
(c)
Bran
14,00
47
ex 1102 20 10
(200)
(a)
Maize flour, of a fat content exceeding 1,3 % but not exceeding 1,5 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,8 % by weight
83,33
ex 1104 30 90
(b)
Maize germ
8,00
ex 2302 10 10
(c)
Bran
6,50
48
ex 1102 20 90
(100)
(a)
Maize flour, of a fat content exceeding 1,5 % but not exceeding 1,7 % by weight and of a crude fibre content, referred to dry matter, not exceeding 1 % by weight
83,33
ex 1104 30 90
(b)
Maize germ
8,00
ex 2302 10 10
(c)
Bran
6,50
49
ex 1103 13 10
(100)
(a)
Maize groats and meal, of a fat content not exceeding 0,9 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,6 % by weight14
55,56
1102 20 10
or
1102 20 90
(b)
Maize flour
16,00
ex 1104 30 90
(c)
Maize germ
12,00
ex 2302 10 10
(d)
Bran
14,00
50
ex 1103 13 10
(300)
(a)
Maize groats and meal, of a fat content not exceeding 1,3 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,8 % by weight14
71,43
ex 1104 30 90
(b)
Maize germ
12,00
ex 2302 10 10
(c)
Bran
14,00
51
ex 1103 13 10
(500)
(a)
Maize groats and meal, of a fat content exceeding 1,3 % by weight but not exceeding 1,5 % by weight and of a crude fibre content, referred to dry matter, not exceeding 1 % by weight14
83,33
ex 1104 30 90
(b)
Maize germ
8,00
ex 2302 10 10
(c)
Bran
6,50
52
ex 1103 13 90
(100)
(a)
Maize groats and meal, of a fat content exceeding 1,5 % by weight but not exceeding 1,7 % by weight and of a crude fibre content, referred to dry matter, not exceeding 1 % by weight14
83,33
ex 1104 30 90
(b)
Maize germ
8,00
ex 2302 10 10
(c)
Bran
6,50
53
ex 1104 19 50
(110)
(a)
Flaked maize, of a fat content, referred to dry matter, not exceeding 0,9 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,7 % by weight
62,50
ex 2302 10 10
(b)
Bran
35,50
54
ex 1104 19 50
(130)
(a)
Flaked maize, of a fat content, referred to dry matter, not exceeding 1,3 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,8 % by weight
76,92
ex 2302 10 10
(b)
Bran
21,08
55
ex 1104 19 50
(150)
(a)
Flaked maize, of a fat content, referred to dry matter, exceeding 1,3 % by weight but not exceeding 1,7 % by weight and of a crude fibre content, referred to dry matter, not exceeding 1 % by weight
90,91
ex 2302 10 10
(b)
Bran
7,09
56
1108 12 00
(a)
Maize starch
62,11
(b)
The products shown under numerical order No 62
30,10
57
1702 30 51
or
1702 30 91
(a)
Glucose, in the form of white crystalline powder, whether or not agglomerated15
47,62
(b)
The products shown under numerical order No 62
30,10
ex 1702 30 99
(c)
Glucose waste
10,00
58
1702 30 59
or
1702 30 99
(a)
Glucose, other than glucose in the form of white crystalline powder, whether or not agglomerated16
62,11
(b)
The products shown under numerical order No 62
30,10
59
ex 2905 44 11
or
ex 3824 60 11
(a)
D-Glucitol (sorbitol) in aqueous solution containing 2 % of less by weight of D-mannitol, calculated on the D-glucitol content17
59,17
(b)
The products shown under numerical order No 63
29,10
60
ex 2905 44 19
or
ex 3824 60 19
(a)
D-Glucitol (sorbitol) in aqueous solution containing more than 2 % by weight of D-mannitol, calculated on the D-glucitol content18
67,56
(b)
The products shown under numerical order No 63
29,10
61
ex 2905 44 91
or
ex 2905 44 99
or
ex 3824 60 91
or
ex 3824 60 99
(a)
D-Glucitol (sorbitol), relative to 100 kg of the dry matter
41,32
(b)
The products shown under numerical order No 63
29,10
Import goods
Numerical order
Compensating products
Quantity of compensating products for each 100 kg of import ed goods (kg)9
CN code
Description
Code8
Description
(1)
(2)
(3)
(4)
(5)
a)
b)
c)
d)
e)
f)
1005 90 00
(cont'd)
62
Complementary products to the compensating products found under numerical order Nos 56 to 5819
ex 1104 30 90
Maize germ
6,10
6,10
ex 1515
Maize oils
2,90
2,90
2,90
2,90
ex 2303 10 11
Maize gluten
4,50
4,50
4,50
ex 2303 10 19
Corn-gluten feed
24,00
19,50
24,00
19,50
22,70
27,20
ex 2306 70 00
Maize germ oil cake
3,20
3,20
30,10
30,10
30,10
30,10
30,10
30,10
63
Complementary products to the compensating products found under numerical order Nos 59 to 6119
ex 1104 30 90
Maize germ
6,10
6,10
ex 1515
Maize oils
2,90
2,90
2,90
2,90
ex 2303 10 11
Maize gluten
4,50
4,50
4,50
ex 2303 10 19
Corn-gluten feed
23,00
18,50
23,00
18,50
21,70
26,20
ex 2306 70 00
Maize germ oil cake
3,20
3,20
29,10
29,10
29,10
29,10
29,10
29,10
Import goods
Numerical order
Compensating products
Quantity of compensating products for each 100 kg of imported goods (kg)9
CN code
Description
Code8
Description
(1)
(2)
(3)
(4)
(5)
1006 10 21
Rice in the husk (paddy or rough), parboiled, round grain
64
1006 20 11
(a)
Husked (brown) rice parboiled, round grain
80,00
ex 1213 00 00
(b)
Husks
20,00
65
1006 30 21
(a)
Semi-milled rice, whether or not polished or glazed, parboiled, round grain
71,00
1102 30 00
or
ex 2302 20 10
or
ex 2320 20 90
(b)
Rice flour or bran
6,00
1006 40 00
(c)
Broken rice
3,00
ex 1213 00 00
(d)
Husks
20,00
66
1006 30 61
(a)
Wholly-milled rice, whether or not polished or glazed, parboiled, round grain
65,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
8,00
1006 40 00
(c)
Broken rice
7,00
ex 1213 00 00
(d)
Husks
20,00
1006 10 23
Rice in the husk (paddy or rough), parboiled, medium grain
67
1006 20 13
(a)
Husked (brown) rice, parboiled, medium grain
80,00
ex 1213 00 00
(b)
Husks
20,00
68
1006 30 23
(a)
Semi-milled rice, whether or not polished or glazed, parboiled, medium grain
71,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
6,00
1006 40 00
(c)
Broken rice
3,00
ex 1213 00 00
(d)
Husks
20,00
69
1006 30 63
(a)
Wholly-milled rice, whether or not polished or glazed, parboiled, medium grain
65,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
8,00
1006 40 00
(c)
Broken rice
7,00
ex 1213 00 00
(d)
Husks
20,00
1006 10 25
Rice in the husk (paddy or rough), parboiled, long grain, of a length/width ratio greater than 2 but less than 3
70
1006 20 15
(a)
Husked (brown) rice, parboiled, long grain, of a length/width ratio greater than 2 but less than 3
80,00
1213 00 00
(b)
Husks
20,00
71
1006 30 25
(a)
Semi-milled rice, whether or not polished or glazed, parboiled, long grain, length/width ratio greater than 2 but less than 3
71,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
6,00
1006 40 00
(c)
Broken rice
3,00
ex 1213 00 00
(d)
Husks
20,00
72
1006 30 65
(a)
Wholly-milled rice, whether or not polished or glazed, parboiled, long grain, length/width ratio greater than 2 but less than 3
65,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
8,00
1006 40 00
(c)
Broken rice
7,00
ex 1213 00 00
(d)
Husks
20,00
1006 10 27
Rice in the husk (paddy or rough), long grain, of a length/width ratio equal to or greater than 3
73
1006 20 17
(a)
Husked (brown) rice, parboiled, long grain, of a length/width ratio equal to or greater than 3
80,00
ex 1213 00 00
(b)
Husks
20,00
74
1006 30 27
(a)
Semi-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio equal to or greater than 3
68,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
6,00
1006 40 00
(c)
Broken rice
6,00
ex 1213 00 00
(d)
Husks
20,00
75
1006 30 67
(a)
Wholly-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio equal to or greater than 3
62,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
8,00
1006 40 00
(c)
Broken rice
10,00
ex 1213 00 00
(d)
Husks
20,00
1006 10 92
Rice in the husk (paddy or rough), round grain
76
1006 20 11
(a)
Husked (brown) rice, parboiled, round grain
80,00
ex 1213 00 00
(b)
Husks
20,00
77
1006 20 92
(a)
Husked (brown) rice, round grain
80,00
ex 1213 00 00
(b)
Husks
20,00
78
1006 30 21
(a)
Semi-milled rice whether or not polished or glazed, parboiled, round grain
71,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
6,00
1006 40 00
(c)
Broken rice
3,00
ex 1213 00 00
(d)
Husks
20,00
79
1006 30 42
(a)
Semi-milled rice, whether or not polished or glazed, round grain
65,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
5,00
1006 40 00
(c)
Broken rice
10,00
ex 1213 00 00
(d)
Husks
20,00
80
1006 30 61
(a)
Wholly-milled rice, whether or not polished or glazed, parboiled, round grain
65,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
8,00
1006 40 00
(c)
Broken rice
7,00
ex 12 130 000
(d)
Husks
20,00
81
1006 30 92
(a)
Wholly-milled rice, whether or not polished or glazed, round grain
60,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
8,00
1006 40 00
(c)
Broken rice
12,00
ex 1213 00 00
(d)
Husks
20,00
1006 10 94
Rice in the husk (paddy or rough), medium grain
82
1006 20 13
(a)
Husked (brown) rice, parboiled, medium grain
80,00
ex 1213 00 00
(b)
Husks
20,00
83
1006 20 94
(a)
Husked (brown) rice, medium grain
80,00
ex 1213 00 00
(b)
Husks
20,00
84
1006 30 23
(a)
Semi-milled rice, whether or not polished or glazed, parboiled, medium grain
71,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
6,00
1006 40 00
(c)
Broken rice
3,00
ex 1213 00 00
(d)
Husks
20,00
85
1006 30 44
(a)
Semi-milled rice, whether or not polished or glazed, medium grain
65,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
5,00
1006 40 00
(c)
Broken rice
10,00
ex 1213 00 00
(d)
Husks
20,00
86
1006 30 63
(a)
Wholly-milled rice, whether or not polished or glazed, parboiled, medium grain
65,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
8,00
1006 40 00
(c)
Broken rice
7,00
ex 1213 00 00
(d)
Husks
20,00
87
1006 30 94
(a)
Wholly-milled rice, whether or not polished or glazed, medium grain
60,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
8,00
1006 40 00
(c)
Broken rice
12,00
ex 1213 00 00
(d)
Husks
20,00
1006 10 96
Rice in the husk (paddy or rough), long grain, of a length/width ratio greater than 2 but less than 3
88
1006 20 15
(a)
Husked (brown) rice, parboiled, long grain, length/width ratio greater than 2 but less than 3
80,00
ex 1213 00 00
(b)
Husks
20,00
89
1006 20 96
(a)
Husked (brown) rice, long grain, of a length/width ratio greater than 2 but less than 3
80,00
ex 1213 00 00
(b)
Husks
20,00
90
1006 30 25
(a)
Semi-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio greater than 2 but less than 3
71,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
6,00
1006 40 00
(c)
Broken rice
3,00
ex 1213 00 00
(d)
Husks
20,00
91
1006 30 46
(a)
Semi-milled rice, whether or not polished or glazed, long grain, of a length/width ratio greater than 2 but less than 3
65,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
5,00
1006 40 00
(c)
Broken rice
10,00
ex 1213 00 00
(d)
Husks
20,00
92
1006 30 65
(a)
Wholly-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio greater than 2 but less than 3
65,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
8,00
1006 40 00
(c)
Broken rice
7,00
ex 1213 00 00
(d)
Husks
20,00
93
1006 30 96
(a)
Wholly-milled rice, whether or not polished or glazed, long grain, of a length/width ratio greater than 2 but less than 3
60,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
8,00
1006 40 00
(c)
Broken rice
12,00
ex 1213 00 00
(d)
Husks
20,00
1006 10 98
Rice in the husk (paddy or rough), long grain, of a length/width ratio equal to or greater than 3
94
1006 20 17
(a)
Husked (brown) rice, parboiled, long grain, of a length/width ratio equal to or greater than 3
80,00
ex 1213 00 00
(b)
Husks
20,00
95
1006 20 98
(a)
Husked (brown) rice, long grain of a length/width ratio equal to or greater than 3
80,00
ex 1213 00 00
(b)
Husks
20,00
96
1006 30 27
(a)
Semi-milled rice, whether or not polished or glazed, parboiled, of a length/width ratio equal to or greater than 3
68,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
6,00
1006 40 00
(c)
Broken rice
6,00
ex 1213 00 00
(d)
Husks
20,00
97
1006 30 48
(a)
Semi-milled rice, whether or not polished or glazed, of a length/width ratio equal to or greater than 3
58,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
7,00
1006 40 00
(c)
Broken rice
15,00
ex 1213 00 00
(d)
Husks
20,00
98
1006 30 67
(a)
Wholly-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio equal to or greater than 3
62,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
8,00
1006 40 00
(c)
Broken rice
10,00
ex 1213 00 00
(d)
Husks
20,00
99
1006 30 98
(a)
Wholly-milled rice, whether or not polished or glazed, long grain, of a length/width ratio equal to or greater than 3
55,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
9,00
1006 40 00
(c)
Broken rice
16,00
ex 1213 00 00
(d)
Husks
20,00
1006 20 11
Husked (brown) rice, parboiled, round grain
100
1006 30 21
(a)
Semi-milled rice, whether or not polished or glazed, parboiled, round grain
93,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
5,00
1006 40 00
(c)
Broken rice
2,00
101
1006 30 61
(a)
Wholly-milled rice, whether or not polished or glazed, parboiled, round grain
88,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
10,00
1006 40 00
(c)
Broken rice
2,00
1006 20 13
Husked (brown) rice, parboiled, medium grain
102
1006 30 23
(a)
Semi-milled rice, whether or not polished or glazed, parboiled, medium grain
93,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
5,00
1006 40 00
(c)
Broken rice
2,00
103
1006 30 63
(a)
Wholly-milled rice, whether or not polished or glazed, parboiled, medium grain
88,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
10,00
1006 40 00
(c)
Broken rice
2,00
1006 20 15
Husked (brown) rice, parboiled, long grain, of a length/width ratio greater than 2 but less than 3
104
1006 30 25
(a)
Semi-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio greater than 2 but less than 3
93,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
5,00
1006 40 00
(c)
Broken rice
2,00
105
1006 30 65
(a)
Wholly-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio equal to or greater than 3
88,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
10,00
1006 40 00
(c)
Broken rice
2,00
1006 20 17
Husked (brown) rice, parboiled, long grain, of a length/width ratio equal to or greater than 3
106
1006 30 27
(a)
Semi-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio equal to or greater than 3
93,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
5,00
1006 40 00
(c)
Broken rice
2,00
107
1006 30 67
(a)
Wholly-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio equal to or greater than 3
88,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
10,00
1006 40 00
(c)
Broken rice
2,00
1006 20 92
Husked (brown) rice, parboiled, round grain
108
1006 30 42
(a)
Semi-milled rice, whether or not polished or glazed, round grain
84,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
6,00
10 064 000
(c)
Broken rice
10,00
109
1006 30 92
(a)
Wholly-milled rice, whether or not polished or glazed, round grain
77,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
12,00
1006 40 00
(c)
Broken rice
11,00
1006 20 94
Husked (brown) rice, medium grain
110
1006 30 44
(a)
Semi-milled rice, whether or not polished or glazed, medium grain
84,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
6,00
1006 40 00
(c)
Broken rice
10,00
111
1006 30 94
(a)
Wholly-milled rice, whether or not polished or glazed, medium grain
77,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
12,00
1006 40 00
(c)
Broken rice
11,00
10 062 096
Husked (brown) rice, long grain, of a length/width ratio greater than 2 but less than 3
112
10 063 046
(a)
Semi-milled rice, whether or not polished or glazed, long grain, of a length/width ratio greater than 2 but less than 3
84,00
11 023 000
or
ex 23 022 010
or
ex 23 022 090
(b)
Rice flour or bran
6,00
10 064 000
(c)
Broken rice
10,00
113
10 063 096
(a)
Wholly-milled rice, whether or not polished or glazed, long grain, of a length/width ratio greater than 2 but less than 3
77,00
11 023 000
or
ex 23 022 010
or
ex 23 022 090
(b)
Rice flour or bran
12,00
10 064 000
(c)
Broken rice
11,00
10 062 098
Husked (brown) rice, long grain of a length/width ratio equal to or greater than 3
114
10 063 048
(a)
Semi-milled rice, whether or not polished or glazed, long grain, of a length/width ratio equal to or greater than 3
78,00
11 023 000
or
ex 23 022 010
or
ex 2302 20 90
(b)
Rice flour or bran
10,00
1006 40 00
(c)
Broken rice
12,00
115
1006 30 98
(a)
Semi-milled rice, whether or not polished or glazed, long grain, of a length/width ratio equal to or greater than 3
73,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
12,00
1006 40 00
(c)
Broken rice
15,00
1006 30 21
Semi-milled rice, whether or not polished or glazed, parboiled, round grain
116
1006 30 61
(a)
Wholly milled rice, whether or not polished or glazed, parboiled, medium grain
96,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
2,00
1006 40 00
(c)
Broken rice
2,00
1006 30 23
Semi-milled rice, whether or not polished or glazed, parboiled, medium grain
117
1006 30 63
(a)
Wholly milled rice, whether or not polished or glazed, parboiled, medium grain
96,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
2,00
1006 40 00
(c)
Broken rice
2,00
1006 30 25
Semi-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio greater than 2 but less than 3
118
1006 30 65
(a)
Wholly milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio greater than 2 but less than 3
96,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
2,00
1006 40 00
(c)
Broken rice
2,00
1006 30 27
Semi-milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio equal to or greater than 3
119
1006 30 67
(a)
Wholly milled rice, whether or not polished or glazed, parboiled, long grain, of a length/width ratio equal to or greater than 3
96,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
2,00
1006 40 00
(c)
Broken rice
2,00
1006 30 42
Semi-milled rice, whether or not polished or glazed, round grain
120
1006 30 92
(a)
Wholly milled rice, whether or not polished or glazed, round grain
94,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
2,00
1006 40 00
(c)
Broken rice
4,00
1006 30 44
Semi-milled rice, whether or not polished or glazed, medium grain
121
1006 30 94
(a)
Wholly milled rice, whether or not polished or glazed, medium grain
94,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
2,00
1006 40 00
(c)
Broken rice
4,00
1006 30 46
Semi-milled rice, whether or not polished or glazed, long grain, of a length/width ratio greater than 2 but less than 3
122
1006 30 96
(a)
Wholly milled rice, whether or not polished or glazed, long grain, of a length/width ratio greater than 2 but less than 3
94,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
2,00
1006 40 00
(c)
Broken rice
4,00
1006 30 48
Semi-milled rice, whether or not polished or glazed, long grain, of a length/width ratio equal to or greater than 3
123
1006 30 98
(a)
Wholly milled rice, whether or not polished or glazed, long grain, of a length/width ratio equal to or greater than 3
93,00
1102 30 00
or
ex 2302 20 10
or
ex 2302 20 90
(b)
Rice flour or bran
2,00
1006 40 00
(c)
Broken rice
5,00
1006 30 61
to
1006 30 89
Wholly milled rice
124
1006 30 61
to
1006 30 98
Wholly milled rice, polished, glazed or pre-packed20
100,00
1006 30 92
1006 30 94
1006 30 96
1006 30 98
Wholly milled rice, other
125
1904 10 30
Puffed rice
60,61
1006 30 61
1006 30 63
1006 30 65
1006 30 67
Wholly milled rice, parboiled
126
1904 90 10
Pre-cooked rice21
80,00
1006 30 92
1006 30 94
1006 30 96
1006 30 98
Wholly milled rice, other
127
1904 90 10
Pre-cooked rice21
70,00
60,00
60,00
50,00
1006 40 00
Broken rice
128
1102 30 00
Rice flour
99,00
129
1103 14 00
Rice groats and meal
99,00
130
1104 19 91
Rice, flaked
99,00
1509 10 10
Olive oil, untreated
131
ex 1509 90 00
ex 3823 19 90
(a)
Olive oil, refined
(b)
Acid oils from refining22
98,00
1510 00 10
Olive residue oil, unrefined
132
ex 1510 00 90
(a)
Olive oil, refined
95,00
ex 1522 00 39
(b)
Stearin
3,00
ex 3823 19 90
(c)
Acid oils from refining22
ex 1801 00 00
Cocoa beans, whole or broken, raw
133
ex 1801 00 00
(a)
Cocoa beans, whole or broken, shelled and roasted
76,3
1802 00 00
(b)
Cocoa shells, husks, skins and waste
16,7
1801 00 00
Cocoa beans, whole or broken, raw or roasted
134
1803
(a)
Cocoa paste
76,3
1802 00 00
(b)
Cocoa shells, husks, skins and waste
16,7
135
ex 1803 20 00
(a)
Cocoa paste, containing not more than 14 % of fats
40,3
ex 1804 00 00
(b)
Cocoa butter
36,0
1802 00 00
(c)
Cocoa shells, husks, skins and waste
16,7
136
ex 1803 20 00
(a)
Cocoa paste, containing more than 14 % but not more than 18 % of fats
42,7
ex 1804 00 00
(b)
Cocoa butter
33,6
1802 00 00
(c)
Cocoa shells, husks, skins and waste
16,7
137
ex 1803 20 00
(a)
Cocoa paste, containing more than 18 % of fats
44,8
ex 1804 00 00
(b)
Cocoa butter
31,5
1802 00 00
(c)
Cocoa shells, husks, skins and waste
16,7
138
ex 1804 00 00
(a)
Cocoa butter
36,0
ex 1805 00 00
(b)
Cocoa powder, containing not more than 14 % of fats23
40,3
1802 00 00
(c)
Cocoa shells, husks, skins and waste
16,7
139
ex 1804 00 00
(a)
Cocoa butter
33,6
ex 1805 00 00
(b)
Cocoa powder, containing more than 14 % but not more than 18 % of fats23
42,7
1802 00 00
(c)
Cocoa shells, husks, skins and waste
16,7
140
ex 1804 00 00
(a)
Cocoa butter
31,5
ex 1805 00 00
(b)
Cocoa powder, containing more than 18 % of fats23
44,8
1802 00 00
(c)
Cocoa shells husks, skins and waste
16,7
1803 10 00
Cocoa paste, not defatted
141
ex 1804 00 00
(a)
Cocoa butter
46,7
ex 1803 20 00
(b)
Cocoa paste, containing not more than 14 % of fats
52,2
142
ex 1804 00 00
(a)
Cocoa butter
43,6
ex 1803 20 00
(b)
Cocoa paste, containg more than 14 % but not more than 18 % of fats
55,3
143
ex 1804 00 00
(a)
Cocoa butter
40,8
ex 1803 20 00
(b)
Cocoa paste, containing more than 18 % fats
58,1
144
ex 1804 00 00
(a)
Cocoa butter
46,7
ex 1805 00 00
(b)
Cocoa powder, containing not more than 14 % of fats23
52,2
145
ex 1804 00 00
(a)
Cocoa butter
43,6
ex 1805 00 00
(b)
Cocoa powder, containing more than 14 % but not more than 18 % of fats23
55,3
146
ex 1804 00 00
(a)
Cocoa butter
40,8
ex 1805 00 00
(b)
Cocoa paste, containing more than 18 % of fats23
58,1
1803 20 00
Cocoa paste, defatted
147
1805 00 00
Cocoa powder23
99,00
1701 99 10
White sugar
148
2905 44 19
or 2905 44 91
2905 44 99
3824 60 19
3824 60 91
3824 60 99
(a)
D-Glucitol (sorbitol) relative to 100 kg of the dry matter
73,53
2905 43 00
(b)
D-Mannitol (mannitol)
24,51
1703
Molasses
149
2102 10 31
Dried bakers' yeasts24
23,53
150
2102 10 39
Other bakers' yeasts25
80,00
The subheadings in this column correspond to those in the combined nomenclature. When further subdivision has been necessary this is shown in parentheses ( ). These subdivisions correspond to those used in the regulations fixing export refunds.
Losses are calculated by subtracting from 100 the sum of the quantities shown in this column.
Hulled grains are grains corresponding to the definition given in Annex to Commission Regulation (EEC) No 821/68 (OJ No L 149, 29. 6. 1968, p. 46).
Cereal meal with an ash content, referred to dry matter, of less than 0,95 % by weight and a rate of passage through a sieve with an aperture of 0,25 mm of less than 10 % by weight.
The standard rate of yield to be applied is based on the number of eggs used per kilogram of pasta produced, using the following formula:
Numerical order 25: $T = \frac{100}{160 - (X × 1,6)} × 100$
Numerical order 26: $T = \frac{100}{150 - (X × 1,6)} × 100$
Numerical order 27: $T = \frac{100}{140 - (X × 1,6)} × 100$
Numerical order 28: $T = \frac{100}{126 - (X × 1,6)} × 100$
X represents the number of eggs in shell (or the 50th of their weight expressed in grams of their equivalent in other egg products) uses per kilogram of pasta produced, the result being given to two decimal points.
Pearled grains are grains corresponding to the definition given in the Annex to Commission Regulation (EEC) No 821/68 (OJ No L 149, 29. 6. 1968, p. 46).
This concerns maize groats and meal:
of which a percentage not exceeding 30 % by weight passes through a sieve with an aperture of 315 micrometers,
or
of which a percentage not exceeding 5 % by weight passes through a sieve with an aperture of 150 micrometers.
For glucose in the form of white crystalline powder, of a concentration other than 92 %, the quantitiy to be shown is 43, 81 kilograms of D-glucitol anhydrate per 100 kilograms of maize.
For glucose other than in the form of white crystalline powder, of a concentration other than 82 %, the quantity to be shown is 50,93 kilograms of D-glucitol anhydrate per 100 kilograms of maize.
For D-glucitol, of a concentration other than 70 %, the quantity to be shown is 41,4 kilograms of D-glucitol per 100 kilograms of maize.
For D-glucitol, of a concentration other than 70 %, the quantity to be shown is 47,3 kilograms of D-glucitol anhydrate per 100 kilograms of maize.
For the application of the alternatives (a) to (f), the real results from the operations have to be taken into account.
For the purposes of completing the arrangements, the quantitiy of broken rice obtained shall correspond to the quantity of broken rice as determined at the time of importation for processing of rice under CN codes 1006 30 61 to 1006 30 98. In the case of polishing, this quantity shall be increased by 2 % of the imported rice excluding the broken rice as determined at importation.
Pre-cooked rice is constituted by bleached rice in grains undergoing a pre-cooking and partial dehydration intended to facilitate final cooking.
The double quantity of olsic acid contained in the untreated olive oil has to be deducted from the quantity of refined olive oil shown in column 5 and constitutes the quantity of acid oils from refining.
In the case of soluble cocoa, add 1,5 % alkaline to the quantity shown in column 5.
Yield fixed for bakers' yeast, with a content in the dry matter of 95 %, obtained from beet molasses brought to 48 % of total sugar, or of cane molasses brought to 52 % of total sugar. For bakers' yeasts with a different content in the dry matter, the quantity to be shown is 22,4 kilograms of yeast anhydrate per 100 kilograms of beet molasses brought to 48 % of total sugar, or of cane molasses brought to 52 % of total sugar.
Yield fixed for bakers' yeast, with a content in the dry matter of 28 %, obtained from beet molasses brought to 48 % of total sugar, or of cane molasses brought to 52 % of total sugar. For bakers' yeasts with a different content in the dry matter, the quantity to be shown is 22,4 kilograms of yeast anhydrate per 100 kilograms of beet molasses brought to 48 % of total sugar, or of cane molasses brought to 52 % of total sugar.’

Import goods		Numerical order	Compensating products		Quantity of compensating products for each 100 kg of imported goods (kg)9
CN code	Description	Numerical order	Code8	Description
(1)		(2)	(3)	(4)	(5)
0407 00 30	Eggs in shell	1	0408 99 80	(a) Eggs, not in shell, liquid or frozen	86,00
		1	ex 0511 90 80	(b) Shells	12,00
		2	0408 19 81 and 0408 19 89	(a) Egg yolks, liquid or frozen	33,00
			3502 19 90	(b) Ovalbumin, liquid or frozen	53,00
			ex 0511 99 80	(c) Shells	12,00
		3	0408 91 80	(a) Eggs, not in shell, dried	22,10
		3	ex 0511 99 80	(b) Shells	12,00
		4	0408 11 80	(a) Egg yolks, dried	15,40
			3502 11 90	(b) Ovalbumin, dried (in crystals)	7,40
			ex 0511 99 80	(c) Shells	12,00
		5	0408 11 80	(a) Egg yolks, dried	15,40
			3502 11 90	(b) Ovalbumin, dried (in another form)	6,50
			ex 0511 99 80	(c) Shells	12,00
0408 99 80	Eggs, not in shell, liquid or frozen	6	0408 91 80	Eggs, not in shell, dried	25,70
0408 19 81 and 0408 19 89	Egg yolks, liquid or frozen	7	0408 11 80	Egg yolks, dried	46,60
ex 1001 90 99	Common wheat	8	1101 00 15 (100)	(a) Common wheat flour having by weight on the dry product an ash content not exceeding 0,60 %	73,00
			ex 2302 30 10	(b) Bran	22,50
			ex 2302 30 90	(c) Sharps	2,50
		9	1101 00 15 (130)	(a) Common wheat flour having by weight on the dry product an ash content exceeding 0,60 % but not exceeding 0,90 %	78,13
		9	ex 2302 30 10	(b) Bran	20,00
		10	1101 00 15 (150)	(a) Common wheat flour having by weight on the dry product an ash content exceeding 0,90 % but not exceeding 1,10 %	84,75
		10	ex 2302 30 10	(b) Bran	13,25
		11	1101 00 15 (170)	(a) Common wheat flour having by weight on the dry product an ash content exceeding 1,10 % but not exceeding 1,65 %	91,75
		11	ex 2302 30 10	(b) Bran	6,25
		12	1101 00 15 (180)	Common wheat flour having by weight on the dry product an ash content exceeding 1,65 % but not exceeding 1,90 %	98,03
		13	1104 29 11	Hulled wheat (shelled or husked) whether or not sliced or kibbled10	98,04
		14	1107 10 11	(a) Malt, unroasted, obtained from wheat, in the form of flour	56,18
			ex 1001 90 99	(b) Not-germinated common wheat	1,00
			ex 2302 30 10	(c) Bran	19,00
			ex 2302 30	(d) Rootlets	3,50
		15	1107 10 19	(a) Malt, unroasted, obtained from wheat, in a form other than of flour	75,19
			ex 1001 90 99	(b) Not-germinated common wheat	1,00
			ex 2302 30	(c) Rootlets	3,50
		16	1108 11 00	(a) Wheat starch	45,46
			1109 00 00	(b) Wheat gluten	7,50
			ex 2302 30 10	(c) Bran	25,50
			ex 2303 10 90	(d) Residues of starch manufacture	12,00
1001 10 00	Durum wheat	17	11 031 110	(a) Cereal meal ‘Couscous’11	50,00
			11 031 110	(b) Cereal groats and cereal meal with an ash content, referred to dry matter, of 0,95 % or more but less than 1,30 % by weight	17,00
			11 010 011	(c) Flour	8,00
			ex 23 023 010	(d) Bran	20,00
		18	11 031 110	(a) Cereal groats and cereal meal with an ash content, referred to dry matter, of less than 0,95 % by weight	60,00
			11 010 011	(b) Flour	15,00
			ex 2302 30 10	(c) Bran	20,00
		19	1103 11 10	(a) Cereal groats and cereal meal with an ash content, referred to dry matter, of 0,95 % or more but less than 1,30 % by weight	67,00
			1101 00 11	(b) Flour	8,00
			ex 2302 30 10	(c) Bran	20,00
		20	1103 11 10	(a) Cereal groats and cereal meals with an ash content, referred to dry matter, of 1,30 % or more by weight	75,00
		20	ex 2302 30 10	(b) Bran	20,00
		21	ex 1902 19 10	(a) Pasta, containing no eggs and no common wheat flour or meal, with an ash content in the dry matter not exceeding 0,95 % by weight	62,50
			1101 00 11	(b) Flour	13,70
			ex 2302 30 10	(c) Bran	18,70
		22	ex 1902 19 10	(a) Pasta, containing no eggs and no common wheat flour or meal, with an ash content in the dry matter of more than 0,95 % but not exeeding 1,10 % by weight	66,67
			1101 00 11	(b) Flour	8,00
			ex 2302 30 10	(c) Bran	20,00
		23	ex 1902 19 10	(a) Pasta, containing no eggs and no common wheat flour or meal, with an ash content in the dry matter of more than 1,10 % but not exceeding 1,30 % by weight	71,43
			1101 00 11	(b) Flour	3,92
			ex 2302 30 10	(c) Bran	19,64
		24	ex 1902 19 10	(a) Pasta, containing no eggs and no common wheat flour or meal, with an ash content, in the dry matter, of more than 1,30 %	79,36
		24	ex 2302 30 10	(b) Bran	15,00
		25	ex 1902 11 00	(a) Pasta, containing eggs but no common wheat flour or meal, with an ash content, in the dry matter, not exceeding 0,95 % by weight12	12
			1101 00 11	(b) Flour	13,70
			ex 2302 30 10	(c) Bran	18,70
		26	ex 1902 11 00	(a) Pasta, containing eggs but no common wheat flour or meal, with an ash content, in the dry matter of more than 0,95 % but not exeeding 1,10 % by weight12	12
			1101 00 11	(b) Flour	8,00
			ex 2302 30 10	(c) Bran	20,00
		27	ex 1902 11 00	(a) Pasta, containing eggs but no common wheat flour or meal, with an ash content, in the dry matter, of more than 1,10 % but not exceeding 1,30 % by weight12	12
			1101 00 11	(b) Flour	3,92
			ex 2302 30 10	(c) Bran	19,64
		28	ex 1902 11 00	(a) Pasta, containing eggs but no common wheat flour or meal, with an ash content, in the dry matter of 1,30 % or more by weight12	12
		28	ex 2302 30 10	(c) Bran	15,00
1003 00 90	Barley	29	ex 1102 90 10 (100)	(a) Barley flour, or an ash content, referred to dry matter, not exceeding 0,9 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,9 % by weight	66,67
			ex 2302 40 10	(b) Bran	10,00
			ex 2302 40 90	(c) Sharps	21,50
		30	ex 1103 19 30 (100)	(a) Barley groats and meal, of an ash content, referred to dry matter, not exceeding 1 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,9 % by weight	64,52
			1102 90 10	(b) Barley flour	2,00
			ex 2302 40 10	(c) Bran	10,00
			ex 2302 40 90	(d) Sharps	21,50
		31	ex 1104 21 10 (100)	(a) Hulled (shelled or husked) barley, of an ash content, referred to dry matter, not exceeding 1 % by weight and of a crude fibre vontent, referred to dry matter, not exceeding 0,9 % by weight10	66,67
			ex 2302 40 10	(b) Bran	10,00
			ex 2302 40 90	(c) Sharps	21,50
		32	ex 1104 21 30 (100)	(a) Hulled and sliced or kibbled barley, of an ash content, referred to dry matter, not exceeding 1 % by weight an of a crude fibre content, referred to dry matter, not exceeding 0,9 % by weight (“Griitze” or “Grutten”)10	66,67
			ex 2302 40 10	(b) Bran	10,00
			ex 2302 40 90	(c) Sharps	21,50
		33	ex 1104 21 50 (100)	(a) Pearled barley13, of an ash content, referred to dry matter, not exceeding 1 % by weight (without talc) — First category	50,00
			ex 2302 40 10	(b) Bran	20,00
			ex 2302 40 90	(c) Sharps	27,50
		34	ex 1104 21 50 (300)	(a) Pearled barley (6), of an ash content, referred to dry matter, not exceeding 1 % by weight (without talc) — Second category	62,50
			ex 2302 40 10	(b) Bran	20,00
			ex 2302 40 90	(c) Sharps	15,00
		35	ex 1104 11 90	(a) Flaked barley, of an ash content, referred to dry matter, not exceeding 1 % by weight and a crude fibre content, referred to dry matter, not exceeding 0,9 % by weight	66,67
			ex 2302 40 10	(b) Bran	10,00
			ex 2302 40 90	(c) Sharps	21,33
		36	ex 1107 10 91	(a) Barley malt, unroasted, in the form of flour	56,18
			ex 1003 00 90	(b) Barley, not germinated	1,00
			ex 2302 40 10	(c) Bran	19,00
			ex 2302 40	(d) Rootlets	3,50
		37	1107 10 99	(a) Barley malt, unroasted	76,92
			ex 1003 00 90	(b) Barley, not germinated	1,00
			ex 2302 40	(c) Rootlets	3,50
		38	1107 20 00	(a) Malt, roasted	64,52
			ex 1103 00 90	(b) Barley, not germinated	1,00
			ex 2302 40	(c) Rootlets	3,50
1004 00 00	Oats	39	ex 1102 90 30 (100)	(a) Oat flour, of an ash content, referred to dry matter, not exceeding 2,3 % by weight, of a crude fibre content, referred to dry matter, not exceeding 1,8 % by weight, of a moisture content not exceeding 11 % by weight and of which the peroxydase is virtually inactivated	55,56
			ex 2302 40 10	(b) Bran	33,00
			ex 2302 40 90	(c) Sharps	7,50
		40	ex 1103 12 00 (100)	(a) Oat groats and meal, of an ash content, referred to dry matter, not exceeding 2,3 % by weight of a tegument content not exceeding 0,1 % by weight, of a moisture content not exceeding 11 % by weight and of which the peroxydase is virtually inactivated	55,56
			1102 90 30	(b) Flour	2,00
			ex 2302 40 10	(c) Bran	33,00
			ex 2302 40 90	(d) Sharps	7,50
		41	ex 1104 22 92	Clipped oats	98,04
		42	ex 1104 22 20 (100)	(a) Hulled (shelled or husked) oats, of an ash content, referred to dry matter, not exceeding 2,3 % by weight, of a tegument content not exceeding 0,5 % by weight, of a moisture content not exceeding 11 % by weight and of which the peroxydase is virtually inactivated10	62,50
		42	ex 2302 40 10	(b) Bran	33,00
		43	ex 1104 22 30 (100)	(a) Hulled and sliced or kibbled oats, of an ash content, referred to dry matter, not exceeding 2,3 % by weight, of a tegument content not exceeding 0,1 % by weight, of a moisture content not exceeding 11 % by weight and of which the peroxydase is virtually inactivated (“Grütze” or “Grutten”)10	58,82
			ex 2302 40 10	(b) Bran	33,00
			ex 2302 40 90	(c) Sharps	3,50
		44	ex 1104 12 90 (100)	(a) Flaked oats, of an ash content, referred to dry matter, not exceeding 2,3 % by weight, of a tegument content not exceeding 0,1 % by weight, of a moisture content not exceeding 12 % by weight and of which the peroxydase is virtually inactivated	50,00
			ex 2302 40 10	(b) Bran	33,00
			ex 2302 40 90	(c) Sharps	13,00
		45	ex 1104 12 90 (300)	(a) Flaked oats, of an ash content, referred to dry matter, not exceeding 2,3 % by weight, of a tegument content exceeding 0,1 % but not exceeding 1,5 % by weight, of a moisture content not exceeding 12 % by weight and of which the peroxydase is virtually inactivated	62,50
		45	ex 2302 40 10	(b) Bran	33,00
1005 90 00	Maize, other	46	ex 1102 20 10 (100)	(a) Maize flour, of a fat content, referred to dry matter, not exceeding 1,3 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,8 % by weight	71,43
			ex 1104 30 90	(b) Maize germ	12,00
			ex 2302 10 10	(c) Bran	14,00
		47	ex 1102 20 10 (200)	(a) Maize flour, of a fat content exceeding 1,3 % but not exceeding 1,5 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,8 % by weight	83,33
			ex 1104 30 90	(b) Maize germ	8,00
			ex 2302 10 10	(c) Bran	6,50
		48	ex 1102 20 90 (100)	(a) Maize flour, of a fat content exceeding 1,5 % but not exceeding 1,7 % by weight and of a crude fibre content, referred to dry matter, not exceeding 1 % by weight	83,33
			ex 1104 30 90	(b) Maize germ	8,00
			ex 2302 10 10	(c) Bran	6,50
		49	ex 1103 13 10 (100)	(a) Maize groats and meal, of a fat content not exceeding 0,9 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,6 % by weight14	55,56
			1102 20 10 or 1102 20 90	(b) Maize flour	16,00
			ex 1104 30 90	(c) Maize germ	12,00
			ex 2302 10 10	(d) Bran	14,00
		50	ex 1103 13 10 (300)	(a) Maize groats and meal, of a fat content not exceeding 1,3 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,8 % by weight14	71,43
			ex 1104 30 90	(b) Maize germ	12,00
			ex 2302 10 10	(c) Bran	14,00
		51	ex 1103 13 10 (500)	(a) Maize groats and meal, of a fat content exceeding 1,3 % by weight but not exceeding 1,5 % by weight and of a crude fibre content, referred to dry matter, not exceeding 1 % by weight14	83,33
			ex 1104 30 90	(b) Maize germ	8,00
			ex 2302 10 10	(c) Bran	6,50
		52	ex 1103 13 90 (100)	(a) Maize groats and meal, of a fat content exceeding 1,5 % by weight but not exceeding 1,7 % by weight and of a crude fibre content, referred to dry matter, not exceeding 1 % by weight14	83,33
			ex 1104 30 90	(b) Maize germ	8,00
			ex 2302 10 10	(c) Bran	6,50
		53	ex 1104 19 50 (110)	(a) Flaked maize, of a fat content, referred to dry matter, not exceeding 0,9 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,7 % by weight	62,50
		53	ex 2302 10 10	(b) Bran	35,50
		54	ex 1104 19 50 (130)	(a) Flaked maize, of a fat content, referred to dry matter, not exceeding 1,3 % by weight and of a crude fibre content, referred to dry matter, not exceeding 0,8 % by weight	76,92
		54	ex 2302 10 10	(b) Bran	21,08
		55	ex 1104 19 50 (150)	(a) Flaked maize, of a fat content, referred to dry matter, exceeding 1,3 % by weight but not exceeding 1,7 % by weight and of a crude fibre content, referred to dry matter, not exceeding 1 % by weight	90,91
		55	ex 2302 10 10	(b) Bran	7,09
		56	1108 12 00	(a) Maize starch	62,11
		56	(b) The products shown under numerical order No 62	30,10
		57	1702 30 51 or 1702 30 91	(a) Glucose, in the form of white crystalline powder, whether or not agglomerated15	47,62
				(b) The products shown under numerical order No 62	30,10
			ex 1702 30 99	(c) Glucose waste	10,00
		58	1702 30 59 or 1702 30 99	(a) Glucose, other than glucose in the form of white crystalline powder, whether or not agglomerated16	62,11
		58		(b) The products shown under numerical order No 62	30,10
		59	ex 2905 44 11 or ex 3824 60 11	(a) D-Glucitol (sorbitol) in aqueous solution containing 2 % of less by weight of D-mannitol, calculated on the D-glucitol content17	59,17
		59		(b) The products shown under numerical order No 63	29,10
		60	ex 2905 44 19 or ex 3824 60 19	(a) D-Glucitol (sorbitol) in aqueous solution containing more than 2 % by weight of D-mannitol, calculated on the D-glucitol content18	67,56
		60		(b) The products shown under numerical order No 63	29,10
		61	ex 2905 44 91 or ex 2905 44 99 or ex 3824 60 91 or ex 3824 60 99	(a) D-Glucitol (sorbitol), relative to 100 kg of the dry matter	41,32
		61		(b) The products shown under numerical order No 63	29,10